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Beef Fried Rice with Corn and Peas

For a spicy kick, combine hot sauce or Sriracha with the soy sauce.

Serves 4
Ready in 65 mins
Prep time 5 mins
Cooking time 60 mins
388 calories per serving


> 2 tbsp canola oil
> 1 cup Nature's Promise Organic Long Grain Rice
> 1 tbsp minced garlic
> 2 cups low-sodium chicken broth
> 2 large eggs
> 1/2 lb boneless sirloin beef steak 
> 2 tbsp sesame oil
> 2 tbsp reduced-sodium soy sauce
> 3/4 cup sliced roasted red peppers
> 1 cup frozen peas
> 1 cup frozen corn
> 3 tbsp green onions


In a medium pot, heat 1 tbsp canola oil on medium-high. Stir in rice and toast it until slightly golden, 2 min., stirring constantly. Stir in garlic and cook 30 sec. Add broth. Bring to a boil, cover, and reduce heat to low. Simmer 45 min. Remove from heat and let stand, covered, 5 min.
When rice is cooked, beat eggs in a small bowl. In a 12-inch nonstick skillet, heat remaining 1 tbsp canola oil on medium-high. Add eggs and scramble 1–2 min., until set. Transfer eggs to a clean bowl.
Cut steak into 1-inch cubes and season with salt and pepper. In same skillet, heat 1 tbsp sesame oil on high. Cook steak until almost done, 4–5 min., stirring constantly. Transfer steak to a clean bowl.
Heat remaining 1 tbsp sesame oil in skillet. Stir in cooked brown rice and soy sauce, breaking apart any chunks of rice with the back of a wooden spoon. Cook 2 min., stirring.
Into skillet, add roasted peppers, peas, and corn. Season with salt and pepper. Cook until vegetables are warm, 2–3 min., stirring constantly. Fold scrambled eggs and steak into rice. Slice the green onions and garnish.

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